Royal Fusilli With Asparagus and Peas
Ready In: 25 mins
Serves: 4
Ingredients
- 1 lb fusilli (gluten-free)
- 2⁄3 cup olive oil
- 4 garlic cloves, minced
- 1 lb asparagus spear
- 1⁄2 pint cherry tomatoes
- 1 cup fresh peas
- 1⁄2 teaspoon chili pepper flakes
- 1⁄4 teaspoon salt
- 2 cups basil
- 1⁄4 teaspoon ground black pepper
Directions
- Cut asparagus into 1/2 inch pieces and half the cherry tomatoes.
- Put water on to boil for pasta.
- While pasta is cooking, according to the instructions on the package, heat olive oil and garlic in large sauté pan over medium heat. Cook about 2 minutes.
- Bring heat up to medium-high and add asparagus, cooking for about 5 minutes.
- Add tomatoes, peas, chili pepper and sale. Cook about 2 minutes.
- Remove from heat. Stir in basil.
- Pour the pasta and the sauce from the sauté pan into a large bowl and toss gently. Add a few grindings of fresh pepper.
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